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Serves 6
6 boned quail, about 3 ounces each
2 teaspoons Lawry's seasoning salt
2 teaspoons Ac'cent seasoning
1 teaspoon paprika
1/4 teaspoon cracked black pepper
3/4 teaspoon Old Bay seasoning
Mix spices together, adding water (about 7 to 8 teaspoons) until
an almost thin consistency is reached. Be careful not to dilute
seasonings too much.
Heat charcoal in a smoker or covered grill until white-hot. Sprinkle
mesquite chips or pecan or hickory kindling on coals. Dip quail
in sauce, then place on grill. Cover and smoke for about 25 minutes.
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Is Where the Hearty Is
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Meat & Dairy
6 boned quail, about 3 ounces each
Grocery
Lawry's seasoning salt
Ac'cent seasoning
paprika
black pepper
Old Bay seasoning
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